Rajma

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups dry red kidney beans
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 (2 inch) piece fresh ginger root, chopped
• 2 tablespoons vegetable oil
• 2 teaspoons ghee (clarified butter)
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 6 whole cloves
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tomatoes, chopped
• 2 cups water
• 1 teaspoon white sugar
• salt to taste
• 2 teaspoons garam masala
• 1 teaspoon ground red pepper
• 1/4 cup cilantro leaves, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the dried kidney beans overnight in plenty of cold water to cover, then drain and rinse them well.

2. Put the beans in a large pot and cover with fresh water by 2 inches. Bring to a rolling boil and boil hard for 10 minutes, then reduce the heat and simmer 35 minutes until tender. Drain.

3. While the beans cook, heat the vegetable oil and ghee in a large heavy pan over medium heat. Add the cumin seeds, whole cloves and broken dried red chiles and fry for 1 minute.

4. Add the chopped onion and cook, stirring often, for 8 minutes until golden. Stir in the chopped ginger and garlic and cook 2 minutes more.

5. Add the chopped tomatoes, turmeric, ground cumin, ground coriander, ground red pepper, sugar and salt to taste. Cook 8 minutes, stirring, until the tomatoes break down and the oil starts to separate.

6. Add the cooked beans and the 2 cups of water. Bring to a simmer, partly cover and cook 20 minutes, stirring occasionally, until the beans are soft and the sauce is thick.

7. Mash a few beans against the side of the pan to thicken the sauce, then stir in the garam masala and simmer 5 minutes.

8. Taste and adjust the salt. Sprinkle with the chopped cilantro leaves and serve hot.